Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.

Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, sweet pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.

Notes

We recommend serving ratatouille over noodles or spaghetti squash and with a sprinkle of Parmesan cheese

Recipes

Polls

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"...basic share was plenty to feed two adults on a mostly vegetarian diet, sometimes quite full, with plenty to share with other friends ... greatest benefit of all was having produce in our home that was so fresh, it would last for weeks"